Ragù alla Napoletana is a classic Neapolitan meat sauce that is perfect for pasta. It is made with ground beef, pork, and veal, onions, garlic, tomatoes, and red wine. The sauce is cooked slowly for several hours to develop a rich and complex flavor. To make the sauce, start by sautéing onions and garlic in olive oil. Add the ground meat and cook until it is browned. Add chopped tomatoes and red wine. Cook the sauce on low heat for several hours until it is thick and flavorful. Serve the sauce over your favorite pasta with grated Parmesan cheese on top.
